Prep 48 hrs
Cook 0 mins
I love the flavor of these marinated vegetables! The salt and juices from the veggies creates its own sort of "brine" without being overpowering, and makes the recipe a little different from those that use vinegar. This giardiniera is best served slightly chilled or at room temperature. The heat of the serrano peppers can be adjusted (or use milder jalapenos), and the preparation time includes two days of marinating.
- 1 lb cracked green olives
- 1 medium onion, thinly sliced
- 1 clove garlic, thinly sliced
- 2 carrots, peeled and diagonally sliced
- 1 stalk celery, diagonally sliced
- 2 cups small cauliflower florets
- 1⁄2 red bell peppers or 1⁄2 green bell pepper, sliced
- 1 serrano pepper, sliced (more or less to taste)
- 1 cup cold-pressed extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon fresh coarse ground black pepper
- Combine all ingredients and refrigerate in a closed glass container for two days.
- Stir occasionally.
- *If you can't locate cracked green olives, you can use regular green olives and crack them the with the bottom of a heavy jar or cup.
We love the pickled giardiniera vegetables and wanted to try these, because they are a little different. I prepared the recipe as instructed. However, we did find them rather bland and not a lot of brine being created there by vegetables. After sampling we did add some vinegar and marinated a day more. After that, yum!